Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.
Juicy pork chops served with blanched asparagus and homemade one-minute Hollandaise sauce. Tender and juicy pork chops, teamed with sweet spears of asparagus, lovingly blanketed in the fastest hollandaise sauce you'll ever make. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.
To begin with this particular recipe, we must prepare a few components. You can cook brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
- Get Brined Pork chops
- Make ready Peeled potatoes
- Take Melted butter
- Get Asparagus
- Prepare Juice of half a lemon
- Make ready 1 teaspoon malt vinegar
- Get 2 egg yokes
- Get Pork gravy
- Make ready Apple sauce
Place the asparagus and salt in a large soup pot or a special asparagus pot. For the Hollandaise sauce, beat the egg yolks and wine until light and frothy. Place the rest of the wine back in the fridge to cool. When sauce is at your desired consistency, add a squeeze of lemon juice and salt and.
Instructions to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
- Push skewer through bottom half of potatoes and score along length
- Brush liberally with melted butter. Place in preheated oven at 180c for about an hour
- Fry brined chops (check my recipe for brining chops) on one side for 8 minutes. Turn chops over and place in oven for 15 minutes. Rest for 10 minutes on a rack.
- Whisk egg yokes with vinegar and lemon juice. Place bowl over saucepan with simmering water and Whisk until thick, adding skimmed melted knob of butter bit by bit. Make sure water does not touch bowl.
- Trim ends of Asparagus and fry in Butter and squeeze of lemon juice for 5 minutes
- Make pork gravy, assemble and enjoy
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